View allAll Photos Tagged NaturalIngredients
"Perhaps that suspicion of fraud enhances the flavor"
(C.S. Forester)
Louder than Lies: Kittens - Pinocchio
Tripple smoked ham on organic rice cakes with salad, kale, and tomatoes garnished with nectarine, ghia seeds and strawberries.
Sinigang na Sugpo (prawn soup with tamarind base) ingredients, tomato, string beans, prawns, onions, green chili, lady fingers, kang kong, traditional Filipino dish, still life, natural lighting, natural ingredients
My good Flickr contact and Fujifilm X-T gear colleague Bram de Jong commented on an earlier photo of Caffè Sicilia. He asked if I also took photos with the line of fire more parallel to the counter. For the reasons of more depth, a better view of the small café, angle-wise and just out of pure interest.
I responded that I would think about it… So, I did for about 2 seconds. The remaining time I needed for post-production.
This is the second shot of Caffè Sicilia. I think this one is not as strong as the first (see underneath in the comment section) with regards to making contact between the people in the photo and “you” looking at the photo. However, it gives a better impression of the local atmosphere in Caffè Sicilia – when there are not too much tourists around, how proud the staff is and the depth along the counter ;-).
Please tell me your thoughts on which of the two photos you like and why! Just take a little time to elaborate. I will highly appreciate it and will respond accordingly.
About the Caffè
In Noto, on the island of Sicily, the outwardly unassuming and humble 127-year-old Caffè Sicilia is a must see and must taste. One hasn’t been to Sicily when one has not set foot in this palace of taste, flavour, natural ingredients and tradition. The fourth-generation owner, Corrado Assenza and his wife Nives, proudly serves pastries, goodies and drinks. Some experts consider the cannoli, gelati and granita to be Italy’s finest. And concur after a small tasting.
Caffè Sicilia is popular gathering place. There are a few tables outside and a bit more inside (in a neighbouring room from the shop). Many tourists are queuing for those few tables. But the real magic happens and can be seen at the bar. There you see the staff preparing all the delights. Have the biggest chance of seeing Corrado Assenza at work. So, don’t queue up. Do as local Italians do, have a coffee (NB: those two cups are Esther’s and mine:-) at the bar and a small talk with the staff. Oké… and in my case take a photo.
Technical stuff
The lighting in Caffè Sicilia is not bright. Therefore I used a 2000 ISO, f4.0 (which is rather low for the DoF) and 1/140 and 2/3 stop under. I used 16 mils to get it all in.
Post-production consisted of LR and Silver Efex Pro 2 by Nik collection. In Silver Efex I used the Full Dynamic (Harsh) pre-set and then went from there. I fiddled with the toning, the [spot adjustment] tool, the grain and the overall structure, brightness and contrast. Finally, I added copyright signs (in PS). The latter is, alas, there to stay due to the fact that my photos were frequently copied. So, don't bother commenting on that.
Containing moorland spring water, olive oil, coconut oil, manuka honey, beeswax and French lavender essential oil.
The process of making handmade soap is a great distraction from the happenings in the world. It's also very kind and gentle on the skin, and Manuka Honey is said to have very high anti-bacterial properties.
I hope that all of my flickr friends remain safe and healthy.
Hugs to all.
Oriental homemade natural detox
X-E2 & 35/1.4R
NEW: follow me on instagram.com/mamuangsuk_/ ! (lofi creative pics..)
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"One touch of nature makes the whole world kin."
A wonderful snapshot of early 20th-century marketing, Rockwell’s depiction of a family enjoying Crush-branded beverages combined with the brand’s emphasis on natural ingredients made for a compelling campaign. The artwork is divided into two sections, with one side promoting Orange Crush and the other Lemon Crush. The expressions and postures of the family members convey a sense of joy and satisfaction. Rockwell’s ability to capture everyday moments with warmth and charm is on full display here. He is said to have painted twelve illustrations for the Orange Crush Company in 1921.
The Orange Crush Company was founded in 1911 by Clayton J. Howel and beverage and extract chemist Neil C. Ward. Ward developed the original recipe for Orange Crush, a carbonated beverage that included orange pulp to create the illusion of freshly squeezed juice. The company later expanded its product line to include Lemon Crush and Lime Crush, offering a variety of citrus flavors. Over the years, Orange Crush evolved, with changes in bottle design and ownership. It was acquired by Procter & Gamble in 1980, then later by Cadbury Schweppes in 1989, and today it is owned by Keurig Dr Pepper.
[Sources: Wikipedia, HistoryOasis.com, and Best-Norman-Rockwell-art.com]
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Sinigang Ingredients, natural ingredients, fresh vegetables, tiger prawns, textured photography, still life, natural lighting, Anniversary Speed Graphic, 127mm lens, HP5 400, D-76 1+1
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Norman Rockwell created many ads for the Orange Crush Company that year. The ads were published in magazines such as “Collier's,” “The Literary Digest,” “The Youth's Companion,” and “Life.” He was 27 at the time.
In his autobiography, “My Adventures as an Illustrator” published in 1960, Rockwell wrote about how he was so deeply immersed in the Orange Crush illustrations that he began to visualize the bottles in his sleep. He described a vivid dream where “long lines” of Orange Crush bottles, both quart and regular size, were “marching down on me” with their labels clearly visible. This anecdote, along with the numerous Orange Crush ads he created, twelve in all, indicates a strong connection and perhaps a genuine liking for the soda and the brand.
[Note: In 1959, after his wife Mary died suddenly from a heart attack, Rockwell took time off from his work to grieve. It was during that break that he and his son Thomas produced Rockwell's autobiography, “My Adventures as an Illustrator.”]
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My grandmother used to do a lot of cooking with natural ingredients gathered from the meadows and forests, and one of the things she liked to make for us was dandelion honey.
It's not like real bee honey, of course, but rather it's a thick honey-like syrup made with dandelion heads and plain white sugar, plus a bit of lemon to enhance the flavour.
The recipe itself is fairly simple, but it does take quite some time to prepare the flower infusion and then simmer down the strained liquid until it's amber-coloured and viscous. For that reason I'd never actually tried to make my own honey up until now.
This batch here is my first ever attempt to come up with something similar to my grandmother's recipe. It was prepared over the course of two days, with a bit more than four hours of slow simmering to get the syrup to the right consistency.
I ended up with four whole jars of my own dandelion honey, and I have to say I'm quite pleased with how it turned out. Feeling a bit nostalgic after the first little taste test, because the flavour definitely brought back memories of my childhood.